383 
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Profit and Pleasure 
in Goat -Keeping 












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Mr v BR V 

THE MODERN MILCH GOAT 




Fr 


By 

ed C. Lounsbury 


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PRICE 35 CENTS 





Profit and Pleasure 
in Goat-Keeping 



A PRACTICAL CONSERVATIVE TREATISE PRESENTING 
IN CONCRETE FORM THE ADVANTAGES OF 

The Modern Milch Goat 

THE VARIOUS BREEDS, THEIR CARE AND MANAGEMENT 

By 

Fred C. Lounsbury 

u 

Plainfield, N. J. 



PRICE 35 CENTS 



PUBLISHED BY THE AUTHOR 



Copyrighted 1915 by FRED C. LOUNSBURY. Plainfield. N.J. 







A THREE-QUARTER NUBIAN DOE AND KIDS. 

(Owned by Messrs. Gillespie & Son.) 



A COPY OF THIS BOOK WILL BE MAILED TO ANY ADDRESS 
BY THE AUTHOR UPON RECEIPT OF 35 CENTS. 

1 CI. A 4 1 1 7 7 



A Kl 



AUG 16 1915 



INTRODUCTORY 

From time immemorial, the milch goat has been an important 
factor in the life of mankind. In the Bible, we find it mentioned 
frequently as a source of supply of both meat and milk. King 
Solomon ,the wisest of all men, said : 

"And thou shalt have goat's milk enough for thy food, for 
the food of thy household, and for the maintenance for thy maid- 
ens." Proverbs xxvii, 27. 

In many sections of Europe, goats are now found in large num- 
bers, Spain alone being reported as having 3,680,000 and France 
nearly 2,000,000 . In this country, they are rapidly becoming more 
popular as our people learn of their good points. They are used 
effectively for converting brush land into superior pasturage at 
little or no cost, while to the suburbanite or farmer they furnish 
meat and milk of superior quality and free from tubercular taint ^ 
at lowest possible cost. 

The milk is not a cure-all ; neither is every one so situated or 
constituted that they would care to undertake keeping goats; 
there are, however, very many people whose health would be J{e~ 
greatly benefited by the use of the milk, and there are also many 
who could find both "profit and pleasure" in keeping a few for 
their home use or in breeding them for sale to others. It is for the 
benefit of such that this little book is written, and in it I will en- 
deavor to state facts and conditions as I have found them through 
actual experience and careful investigation. 

Articles upon this subject which I have contributed to various 
publications, have brought many enquiries for further informa- 
tion, and herein I have endeavored to make suitable reply to same, 
realizing from my own experience, that beginners are anxious to 
get at the start, detailed information on many points that to the 
experienced breeder, may seem superfluous. 



-#r 



* 



6 PROFIT AND PLEASURE 

VARIOUS REASONS FOR KEEPING GOATS. 

Those who keep goats are frequently asked why they keep 
them, and the following are among the answers given : 

To obtain a regular supply of pure, rich milk, free from all 
danger of tuberculosis, at minimum cost. 

To save the life or benefit the health of my child, myself, or 
some member of my family. 

To provide myself a pleasant and interesting occupation for 
spare time. 

To add to my regular income by selling the milk or by breed- 
ing and selling good stock. 

To ride an attractive hobby, same as breeding fancy poultry, 
dogs, etc. 

WHY MORE DESIRABLE THAN COWS? 

This is another question frequently asked, and in reply I 
would say : 

First — Because of their freedom from tuberculosis. Goats 
are practically immune from tuberculosis, while a Very large per- 
centage of all cows are affected. The UrS. Department of Agricul- 
ture in Bulletin No. 68, states as follows: 

"It will probably never be known, just how many people 
contract tuberculosis by drinking the milk of tuberculous cows, 
but it is well known that the number is considerable. 

" 'Doctor Schwartz, medical counsellor from Cologne, in an 
address at Frankfurt (1896) before the Association of German 
Naturalists and Physicians, directed the attention of the Conven- 
tion toward goat's miJk as a food for children, because goats rare- 
ly have a tendency to tuberculosis, and even when they have it, 
become infected by coming in contact with tuberculous cattle'." 

According to the Annual Reports of the Bureau of Animal Indus- 
try (U. S.), covering federal inspection of animals slaughtered 
for food, there were inspected during the eight years of 1907 to 
1914 inclusive, 579,617 goats, of which not a single animal was 
condemned for tuberculosis. On the other hand, it is a well known 
fact that the condemnation of cows on this account is astonishing- 
ly large, 29,738 having been condemned during the single vear of 
1914. 

Second — Because more available and more desirable to the 
average family. 

In figuring the comparative costs and benefits of cow's milk 
and goat's milk it is safe to assume that on the average, one cow 
would equal eight goats, in both expense and production. In 
either case, the unit is one animal. He who would provide his own 
source of cow's milk, must keep at least one cow ,and if the sup- 
ply is to be continuous, he must keep two (as nature demands a 
rest between lactation periods), or trade in his dry cow at a great- 
ly reduced price for a fresh one. If he adopts the former plan and 
keeps two, he will find at certain times he will have more milk 
than his family can use economically, while if he adopts the latter 



IN GOAT-KEEPING 7 

plan, he will discover the difference between the value of a dry 
cow and a fresh one is so large as to greatly increase his expense 
account. In either case the care of the animals is a factor of con- 
siderable importance ; however, if this can be provided for and 
the product consumed to an advantage, either as milk or butter, 
and the danger of tuberculosis combated by frequent tests of 
veterinarian, the proposition is a good one, as I know from actual 
experience. There are, however, many, yes, very many families 
where the cow proposition is impossible or impractical and where 
the desire for a supply of pure, wholesome milk is still present ; 
and it is to this class that the goat proposition appeals. The single 
unit of one cow is too much for them, the goat makes it possible 
for them to divide this unit into eight parts; almost any family 
would gladly assume one-eighth the care and expense of a cow in 
return for one-eighth of the product, and the goat makes it possi- 
ble for them to do just this thing; they can have one-eighth, two- 
eighths, or any number of eighths they may find desirable ; by 
keeping the equal of three-eighths of one cow they can maintain 
a continuous supply, which with cow's milk, will require two 
cows or more than five times the units necessary with goats. 

Eight good, fresh goats would cost more than one good cow, 
but on the other hand, many a man can afford to buy one goat, 
who could not afford a cow, and in a comparatively short time, 
the natural increase will provide additional animals at slight ex- 
pense. 

After the first expense is provided for, maintenance costs de- 
pend entirely upon the number of animals kept and will bear the 
ratio of eight adult goats to one cow. In the foregoing I have fig- 
ured both milks on the same basis, which is hardly fair to the 
goat, as her milk has twice the food value of cow's milk and in 
cooking, our folks usually use half the quantity with an equal 
amount of water. 

Third — Because of the comparative ease with which they can 
be cared for. The cow at best is a cumbersome animal and except 
on the farm, is unwieldy and not easily handled ; her stable accom- 
modations must be much more extensive ; her droppings are very 
offensive and when her tail and flanks become fouled, she is a dis- 
agreeable proposition. On the other hand, any one can easily han- 
dle a goat ; she will thrive in space too small for a cow ; her drop- 
pings have no odor and may be swept away with a broom ; her tail 
is short and her flanks do not become fouled, and with just a lit- 
tle care she always looks neat and tidy. In the summer she may 
be pastured or tethered almost anywhere and easily shifted from 
place to place. When only one or two are kept, the weeds and 
waste from the garden and scraps from the house will be almost 
sufficient for them. 

The gentler sex are numerous in the goat industry and as a 
rule are very succes'sful breeders. 



8 PROFIT AND PLEASURE 

HEALTH GIVING PROPERTIES. 

Goat's milk needs but a trial to demonstrate its wonderful 
efficiency as a health builder. Testimonials in support of this 
statement from scientific men, physicians and laymen in all parts 
of the world could be furnished without limit, if necessary. The 
case is put so concisely by Dr. Knox of Danbury, Conn., that I 
take pleasure in quoting the following from a letter written by 
him in 1913 : 

"I have practiced medicine over forty years, as a general prac- 
tioner and consultant. In the past twenty years, office practice 
mostly. During that time I have had hundreds of babies and chil- 
dren brought to my office in all stages of malnutrition. Most of 
them had been treated by skillful physicians with all the generally 
approved foods and medication in vogue without benefit, and 
death seemed inevitable in many of the cases. Dr. Knox was the 
last resort of many anxious parents. All these little sufferers were 
put upon goat's milk whenever it could be obtained, as soon as 
possible and to their great benefit. The milk was sucked from a 
bottle, warm, and direct from the goat, not drank but sucked to 
insure more perfect digestion. Drugs were cast aside and in their 
place hygienic surroundings, sunlight, air, bathing, etc., was the 
only treatment. I wish to state that in every case improvement 
and good health followed. The milk of the goat is nearly identi- 
cal in its composition to human milk, and makes the most per- 
fect food for all invalids and children, particularly those having 
weak digestion or those recovering from disease. To get the full 
benefit from milk, it must be sucked through a nipple for child- 
ren, a glass tube or straw for adults, as the saliva is its most active 
and principal solvent previous to its digestion and assimilation. 
By drinking it we are deprived of the saliva upon which success 
greatly depends. I can give many, many instances of chronic dys- 
pepsia, gastritis, malnutrition, etc., in adults that are today in per- 
fect health by its use alone, through my recommendation. In my 
own family, I keep Guernseys for their butter, but for fifteen years 
goats for milk that is wholesome, clean and free from tubercular 
deposits. It is most gratifying to me today to see prominent medi- 
cal men in most all the medical journals of Europe and America 
recommending the use of goat's milk for the identical purposes 
that I have just referred to, also frequent articles in all the great 
daily papers and magazines of recent date calling people's atten- 
tion to the manifold secvice to humanity that can be derived from 
our most valuable little milking-machine, "The Goat." 

"Yours most respectfully, 

"LOUIS G. KNOX, M. D." 

A large majority of those now engaged as breeders became 
interested because of the fact that the milk had proven beneficial 
to them or some member of their family. My personal experience 
with it has been most remarkable. Suffice it to say that after suf- 
fering from indigestion for many years, I took to it as a last resort 
and decided to make myself "like" the milk, but to my surprise 
found that all the traditions which had been handed down about 
the milk being "strong" and of an objectionable flavor were pure 
fiction. The taste was delicious and while always fond of cow's 
milk, although unable to digest it, I found goat's milk much more 



IN GOAT-KEEPING J 

to my liking. For nearly two years it has furnished me my 
breakfast and supper without a single intermission. I have dis- 
carded all "aids to digestion," I eat a regular dinner at noon with 
a variety of food that I have not known for years and have had 
less stomach trouble in all that time than 1 had previously experi- 
enced in a single week. 

Naturally I became greatly interested in the little creatures 
and have studied them closely. The statements which are made 
herein are based upon my own experience as well as that of other 
breeders of longer standing and the best known authorities on the 
subject. 




EXPECTATION REALIZATION 

(Copied from a French Publication) 

THE ANGORA GOAT. 

This is not considered a milch goat for although its milk is of 
good quality, the quantity is usually small. Its flesh is considered 
very good eating and many thousands are slaughtered annually 
in Kansas City and other western centers. They are excellent 
destroyers of brush-wood but are raised principally for their 
fleece, which is known as mohair and which when of fine quality 
and good length, brings very high prices. 

They were first introduced into this country from Asia 
Minor, about 1848, but were bred only in a very small way until 
the past twenty-five years, during which time they have grown to 
be a very important factor among our animal industries, especial- 
ly in the Southwest and on the Pacific coast where the climate is 
most suitable for them and where there are many large and pro- 
fitable herds. It is said that there are at the present time over 
2,000,000 Angoras in the United States and the number is con- 
stantly increasing. They are not desirable for crossing with 
milch goats, the short-haired common goat being preferable. 

Some authorities claim that the Angora is more like the sheep 
than the goat and may be the result of a cross, while others of ex- 
perience deny this and claim it is a perfect goat with all the essen- 
tials of that species, but in most refined form. 



10 



PROFIT AND PLEASURE 



THE AMERICAN OR NATIVE GOAT. 

A lady who had just been looking over my little herd, turned 
to me and said, ' ' Why ! I never had any idea there were goats like 
these; I always thought 'a goat was a goat.' " So it is with the 
great majority; when they hear or read of goats, their mind at 
once reverts to the common, coarse featured, bearded goat which 
one meets with in the suburbs of our cities and which is apt to be 

a non-descript animal of un- 
certain value. Of course, it 
someti m e s happens that 
among them are found fairly 
good milkers, but as a rule 
they have been bred without 
any regard to the records of 
Sire and Dam and an invest- 
ment except after the most 
strict investigation is more 
or less of a lottery. Most of 
these are kept by people of 
foreign birth, and if they 
happen to have an animal 
that is a good milker they 
naturally advance the price 
accordingly, the usual charge being from $10.00 to $20.00. 




A TYPICAL ANGORA FR 
ARMER'S HERD 



Switzerland has long been noted for its Milch Goats, and Mr. 
F. S. Peer, who visited that country in 1904 for the purpose of 
selecting and purchasing for import to the United States the best 
animals to be obtained, remarks as follows : 

"The goat of Switzerland is the Swiss peasant's cow, the 
Swiss baby's foster mother, a blessing to sanitariums for invalids, 
and a god-send to the poor." 

Mr. Peer imported at that time some thirty animals of the 
Toggenburg and Saanen breeds and these, together with a few 
previous small importations furnished the foundation of the pres- 
ent supply of pure breeds in this country — all importations since 
1905 having been prohibited by the U. S. Government. 

It has been definitely proved that the Swiss Goat is superior 
to the ordinary American breed and while the pure Swiss is neces- 
sarily scarce and high-priced, there has nevertheless been incorpo- 
rated much Swiss blood with that of our best American or native 
goats and these "grade" or "cross breed" animals are freely 
sought for by people who realize their advantages. 

The Toggenburg is the most popular and numerous of 
the pure breed Swiss goats in this country and is a very attractive 



IN GOAT-KEEPING 

animal. Mr. H. S. Holmes Pegler, Secretary of the British Goat 
Society and a recognized authority upon the subject says: 

"This breed is said to be the result of a cross between the 
White Appenzell and the Chamoisee. The hair is usually short 
although with some of the bucks it is quite long and shaggy. Most 
specimens are hornless and in color they are uniformly of a light 
or occasionally rather dark drab, best described as mouse color, 
with white or grayish markings. There is always a streak on each 
side of the face and on the legs between the thighs and from the 
knees downward. It is of medium size with slender neck. The 
average height of the doe is from 28 to 29 inches at the shoulder, 
although exceptional specimens are somewhat larger. It is gen- 
erally a good milker, quiet and docile. As a set-off against the 
liberal production of milk, it must be observed that the quality is 
poor, the milk of this breed and indeed of most Swiss varieties be- 
ing deficient in butter fat." 




Dr. Gordon's Toggenburg Buck "Ali Baba" No. 412 Champion and First 
Prize at Rochester Exposition, Sept. 1913, Age 3 Years, Height 36 inches at 
shoulder, Weight 175 pounds. 

The U. S. Gov 't Bulletin, previously referred to, says regard- 
ing the Toggenburg : 

"This breed is called the aristocrat of the milch goat family; 
there are some breeds that are more hardy perhaps, some that are 
more prolific, some that will show occasional individuals of great- 
er milk production, and several that present a more robust appear- 
ance, but the Toggenburg seems to combine in itself more of these 
characteristics in high degree than any other breed." 

The Saanen, which is really the only other pure breed Swiss 
goat represented in this country, is much more scarce than the 



12 



PROFIT AND PLEASURE 



Toggenburg. It is either pure white or creamy white, usually 
hornless and considerably larger than the Toggenburg. 
Regarding them Mr. Peer says : 

"As compared with the Toggenburg family, my observations 
lead me to say that, as a family, there are probably more large 
milkers among the Toggenburgs than among the Saanen, but that 
the best of the Saanen goats are superior to the best Toggenburgs. 
In other words, taking a given number of each breed as they come, 
I would expect the Toggenburgs to show the largest total yield, 
but among the best of each breed I would expect the Saanen to 
win." 

There are several other 
good breeds of Swiss 
goats but they are not 
freely represented here, 
and so far as the records 
show those that are here 
are not pure breeds. In 
fact, the entire stock of 
absolutely pure breed 
Swiss goats in the United 
States is very limited and 
the prices very high. On 
the other hand there is 
quite a liberal supply of 
cross breeds or grades in 
which, as previously 
stated, there is to be 
found a liberal percentage of Swiss blood. 




Mrs. A. W. Lee's Celebrated SAANAN 
BUCK VICTOR NO. 224; Sire of doe 
with re?ord of 13.4 lbs. Daily. 



NUBIAN OR ORIENTAL GOATS. 

In England the term "Nubian" was generally used to des- 
cribe the Oriental lop-eared breed whether it was a real Nubian, 
Egyptian, Chitral or other similar Indian variety, and all of these 
Oriental breeds were more or less used in building up in England 
what is known as the Anglo-Nubian, which is a breed very highly 
prized there and which has become recognized as a separate and 
distinct breed and is now recorded as a pure breed there and also 
in the records of the American Milch Goat Record Association. 
Unfortunately, however, there are but very few in this country, 
and the kids command very high prices. 



THE ANGLO-NUBIAN. 

As stated, this is an English cross which has become a dis- 
tinct breed, and according to Pegler, was built up by crossing the 
Oriental lop-eared buck on the native English does. He says : 
"The points of a typical specimen of the Anglo-Nubian are as 
follows: Coat short, color preferably black and tan or reddish 
brown with or without black or black and white markings. The 
horns, if any, should be small; the ears long, wide and pendulous 



IN GOAT-KEEPING 13 

or semipendulous. The facial line should be somewhat arched, 
the head neat, with a slight taper toward the muzzle, which is 
small, and in the female without beard. The eyes should be large 
and full and the forehead wide." 

THE NUBIAN-SWISS OR AMERICAN NUBIAN 

The Nubian, Anglo-Nubian, Nubian-Swiss or American Nub- 
ian all have the same general characteristics which are exhibited 
in the various animals according to the percentage of Nubian or 
Oriental blood and the good points of the foundation does. In 
general the description the Anglo-Nubian answers for all. They 
are the largest of all milch goats, bucks weighing from 200 lbs. 
up, and matured does from 120 to 140 lbs. There is no fixed col- 
oring, black, tan and red with or without white predominating. 
Occasionally solid color is shown, making a very attractive ap- 
pearance and they are sometimes spotted or piebald, which pro- 
duces a very striking effect. Their ears are long and pendulous 
or semi-pendulous and frequently peppered with small white 
spots. They are both horned and hornless, but the true Nubian 
never has large horns. I have a three-quarter Nubian doe whose 
horns are thin, flat and ribbon-like similar to elongated finger 
nails. They can be trimmed close to the head without bleeding 
and are shed at intervals and replaced with others of similar na- 
ture. They are short haired, although the bucks sometimes have 
longer hair on neck and back. They have no beard and no wat- 
tles or bells on neck and have a very sleek general appearance; 
forehead is somewhat conical or convex with nostrils delicate and 

somewhat depressed. They are 
liberal producers of very rich 
milk, grow rapidly and mature 
much younger than the Swiss 
breeds. A distinctive and very 
important characteristic is that 
the objectionable odor so prev- 
alent in the bucks of other 
breeds is almost entirely absent 
in the Nubian backs, making it 
possible for the small breeder 

SEDGEMERE CHANCELLOR .,, v •, -, annnn + ^ U QQ « hi 

Imported from India to England With limited Space to keep tllS 

and largely used in building- up the hn^k if desired 

Ang-lo -Nubian. ° " n 0UtK iL uehiieu. 

REGARDING CROSS-BREED GOATS. 

On the question of cross breed goats, Mr. Pegler in his ' ' Book 
of the Goat" states as follows : 

"From my own experience, excepting the Toggenburg, I do 
not consider that for practical purposes a pure specimen is always 
the best. As far as milk goes, a cross breed goat, so long as it 
possesses a good milking pedigree, is quite equal to one of pure 




14 PROFIT AND PLEASURE 

blood. There is no doubt that by a combination of Nubian or 
Anglo-Nubian and the Swiss breeds handsome animals and splen- 
did milkers are to be obtained. The poor quality milk, as regards 

butter fat, which is the one failing of Swiss goats as milkers, is 

compensated for by the Eastern blood, the milk of the Anglo-Nu- 
bian being much richer. The crossing of the Nubian with the com- 
mon short-haired goat has been practiced in France with the same 
degree of success as in England. The Nubian goat, like the Mam- 
ber or Syrian has the character of giving milk very rich in butter 
fat, and this quality is shared by the Anglo-Nubian as a rule, 
while the Toggenburg and other Swiss breeds yields a milk that is 
always poor in this constituent. A good illustration of this fact 
which has been proved by repeated experiments is shown by the 
Analyst's Report of the milks of goats competing for the milking 
prize at the Dairy Show of 1907, in which it is clearly demonstrat- 
ed that the Anglo-Nubian leads all others." 





A % NUBIAN DOE KID 10 months The author and a pair of NUBIAN- 
old from author's herd. SWISS KIDS, 4 weeks old. 

PEDIGREE. 

Pedigree should always be carefully considered, whether one 
is purchasing pure breed or utility stock, for the reason that all 
pure breed does are not necessarily heavy producers and utility 
stock ceases to be such if not continually bred from the best milk- 
ers; the term "best milkers" applies with equal force to both sire 
and dam, and a sire that is all right in every other way and yet 
out of a dam with a low milking record should be discarded. Our 
Am. Milch Goat Record Association affords ample facilities for 
tracing the purity of registered stock, but unfortunately we have 
as yet no way in which one may ascertain from the records the 
milking qualities of any breed or strain, whether pure breed or 
utility stock. The purchaser must rely entirely upon the \vord of 
the seller and for this reason it is advisable to deal only with 
breeders of known reputation and reliability. 

PURE BREED STOCK. 

To him who has ample funds to invest, pure-breed stock must 
appeal strongly; among them are many animals of great beauty 
and some wonderful milkers, and to produce in one 's own herd a 



/ 



IN GOAT -KEEPING 15 

few prize winners must afford unlimited satisfaction. On the oth- 
er hand pure breeds of any variety are scarce and high priced, ex- 
tra good animals exceedingly so, and the production of prize win- 
ners is a slow process. Every breeder, however, is interested in 
pure breed stock and will naturally aim to build up the quality 
of his herd, and in doing this nothing is more necessary than a 
pure breed buck or one as nearly so as circumstances will permit. 

UTILITY STOCK. 

The great majority of people, when purchasing a goat, con- 
sider first the milk pail; what they want is milk and then more 
milk and from their standpoint this is the natural and correct at- 
titude. It makes no real difference to them whether the goat is 
registered or not, whether she is Toggenburg, Saanen, Nubian or 
Cross-breed, so long as she produces the fluid. It costs no more to 
feed a goat giving two or three quarts than one that gives only one 
quart, and the buyer is quick to see that such a goat is well worth 
the additional price charged. Many of the best milkers are cross 
breed or grade does and when Mr. Pegler speaks so highly of this 
class of stock, he is but voicing the opinion of our English cousins 
in general, who are generations ahead of us in the industry and 
who with every opportunity to select the best, built up the cross- 
breed Anglo-Nubian strain, which for many years has captured 
practically all the prizes for best milkers in their goat shows. 

To the beginner, two courses are open. First: to start in 
with pure breed stock and stick closely to it. 

Second : to purchase utility stock and improve it as rapidly 
as circumstances will permit. Each must decide for himself ; most 
of us adopt the second plan. 

THE DOE. 

Whether pure breed, cross breed or common native stock, 
there are certain characteristics which distinguish the female cap- 
able of good milk production and which the purchaser will do well 
to consider when making a selection. The head should be neat and 
feminine (not coarse and rough looking) with forehead broad and 
tapering toward the muzzle. The body should be long and deep 
with ample room for a large stomach. Authorities seem to agree 
that a heavy milker is generally wedge-shaped, that is, much 
deeper at the hind quarters than at the chest. Thinness is no fault 
if the goat is a good feeder; the skin should be loose, with hair 
rather soft and fine. Regarding the udder, Pegler says : 

"A goat may have an immense udder and yet give a compara- 
tively small yield, for the simple reason that it is composed mostly 
of flesh instead of milk. It should not only be large but thin in 
substance and soft to the touch. When quite full, it will be great- 
ly distended, but after milking should shrink to a very much small- 
er size. Such an udder when the goat is dry would appear very 
small. 




ANGLO-NUBIAN DOB 
Bred by Rev. D. C. Mayers, Va. 
Pegler refers to this goat as hav- 
lg- perfect udder. 



16 PROFIT AND PLEASURE 

The teats should be situated fairly well apart and point for- 
wards, the nicest being those that are long and tapering and of a 
size easily grasped in the hand. The udder should by preference 
be round rather than long and narrow, though it must be admit- 
ted that many heavy milkers possess bags of the latter shape." 

/V ^ Always avoid a goat that 

appears dull and languid. 
When in good health they are 
alert and very active, with 
eyes bright and snappy, nose 
dry and nostrils moist, with 
mouth and gums a bright red. 

HOW TO DETERMINE AGE. 

It is not difficult to deter- 
mine the age until after the 
animal is 5 years old. The ac- 
companying illustration from 
Bryan Hook will be found help- 
ful. During the first year of 
a kid's life its teeth are small and even and sometimes separated 
as shown. The second year the two front teeth are much larger 
and higher. The third year adds two more large teeth. The fourth 
year two others and the fifth year two others yet, which completes 
the set. After this time, the only way to know a goat's age is 
from the records and from general appearance. 

THE BUCK. 

The buck is an important 
factor; if milk is the only con- 
sideration, one may secure at a 
nominal expense the services of 
any buck which may be within 
easy access, but if it is the in- 
tention to raise the doe kids as 
milk producers, it is important 
that they be sired by a buck of 
known qualifications, one that 
is out of a dam with a good 
milk record. This may necessi- 
tate shipping the doe by ex- 
press to party owning such a 
buck. I am of the opinion, how- 
ever, that when three or more 
does are kept, a more satisfactory 
method is to keep your own buck. 
This may seem objectionable 
and so it is with most bucks 




F/FTH Y£Xf? 

How Goat's teeth indicate age. 
(Copied from Bryan Hook.) 

(unless you have a separate 



IN GOAT-KEEPING . 17 

building for them) especially after the first season, when their 
odor becomes much more pronounced. With the Nubians the 
odor is almost entirely absent, and with proper care they can be 
kept in the same building with the does, although this is not de- 
sirable if it can be avoided. If kept in the same building he 
should be removed as far as possible from the does and given a 
good sized box stall and separate run, as exercise is very essen- 
tial ; if broken to drive to wagon the light exercise will keep him 
in good condition. Be careful not to overfeed, especially when not 
in heavy demand for breeding purposes. An occasional bath, 
when not too cold, and thorough grooming is good for all goats, 
but especially the buck. Bucks mature early and kids born in 
the Spring can be used for light service in the Fall. 

Most breeders of thoroughbred stock, advocate the use of 
thoroughbred bucks only, and while this is desirable, it is not 
essential ; a good grade buck kid can be purchased for much 
less and it is a good plan to purchase such an one in the Spring or 
Summer and after breeding him to your does in the Fall, dispose 
of him and purchase another the following year, getting a pure 
breed as soon as you can afford it. Another good plan is to pur- 
chase a doe that has been bred to a pure breed buck and if she 
should produce a promising kid, raise him for your own use. The 
expense of keeping a good buck is more than compensated for in 
the increased value of the kids produced. 

MATING OR BREEDING. 

This is a question that should receive careful consideration, 
especially if several goats are kept with an idea of a continuous 
milk supply. Probably ninety per cent, of all female goats come in 
season for breeding in the Fall and Winter, say between Sept. 1st 
and Feb. 1st., and will not mate at other times. A good plan for 
the beginner is to purchase a doe that is due to kid in the Spring 
and later on purchase another due to kid in the Fall. Those that 
freshen in the Fall are hardest to obtain and command the high- 
est price, but it is necessary to have at least one such if the milk 
supply is to be maintained. My first purchase was two young does 
and a buck ; both does had kidded about March 1st, and one had 
been bred for the second time and kidded Oct. 26th, and this doe 
has regularly come in season three months after kidding, without 
regard to time of year and kidded every eight months, producing 
first, one kid, then two, then three, and then three more. She is 
not a heavy milker but as a breeder she is a wonder. 

If not mated when first coming in season, a doe usually re- 
peats every three weeks until successfully mated, especially dur- 
ing the Fall and Winter ; at other times it is more uncertain and 
may not continue more than 24 hours, while during the Fall and 
Winter it usually lasts about three days. If one has a buck on 
the premises, mating is often possible, which would not be the 



18 PROFIT AND PLEASURE 

case if the doe had to be sent away. Breeders who have stud 
bucks usually hold does over one term of three weeks. 

When in season (or heat) the doe becomes very restless, wags 
her tail rapidly and bleats in a peculiar plaintive way (which is 
quickly answered by the buck if within hearing) her milk supply 
slackens and the vulva shows signs of excitement. 

If breeding is desired she should be placed in the pen with the 
buck and they will quickly make friends ; after one or two serv- 
ices, she should be removed ; if breeding is not desired she should 
be kept as far away as possible until she becomes normal again. 

REGARDING EARLY BREEDING. 

Much has been written regarding the proper age for breeding 
does and there is a wide difference of opinion upon the subject. To 
my mind much depends upon the individual animal and breed. It 
is well known that human beings reach maturity much younger 
in warm climates and it is not surprising to find that goats from 
warm Oriental countries mature more rapidly than those from the 
snow-clad mountains of Switzerland. It is true that Swiss does 
born in the Spring can usually be bred the following Fall or Win- 
ter, although much smaller than Nubians of the same age. Breed- 
ers of experience with Nubians claim that early breeding makes no 
difference so far as quantity of milk is concerned and only about 
20 per cent, in the weight of the matured animal. As an example 
of early breeding, I would mention Wigmore Brownie No. 464, a 
pure breed Anglo-Nubian, who kidded for the first time when 
thirteen months of age and before she was five years old, had 
kidded six times, in the months of May, April, January, Septem- 
ber, March and January. Another case is that of a Nubian-Swiss 
doe (3-4 Nubian) that was born Feb. 15th, mated July 28th, (right 
in the middle of Summer) and kidded Dec. 24th, when only 10 
months and 9 days old. She was almost as large as the average 
goat at maturity and produced an extra fine kid. While not es- 
pecially advocating such a course, these cases are mentioned to 
show that breeding can be regulated to suit the wishes or require- 
ments of the individual breeder. 

Mr. Pegler in replying to the question as to what he consid- 
ered the proper age for breeding does (as published in "The Case 
For The Goat" London, 1908) says: 

"This greatly depends on whether the goat is to be reared for 
exhibition or only as a milker. In the former case, it should not 
be allowed to have kids until two years old. In the latter case, I 
see no objection in putting a kid born, say, in February or March 
to the male in the succeeding December, so that she brings forth , 
when about fourteen or fifteen months old. Her growth may be 
somewhat sacrificed and she may not attain the size she would in 
the former case, but her milking qualities are certainly not likely 
to be impaired." 

From the "Barbados Advocate" giving an account of the an- 



IN GOAT-KEEPING 21 

whether the milk is used or not, Personally, I do not 
care for this plan, principally because I do not care to use the milk 
for ten days or two weeks, (the same is true with a cow), and it is 
much more convenient to have the kids do the milking, and by al- 
lowing them to continue until three or four weeks of age, they can 
then be killed and dressed for the table and make the finest kind 
of a roast. 

If the kids are to be raised, the simplest method is to allow 
them to run with the dam all the time for six weeks (longer if milk 
is not required), then separate entirely or separate them during 
the day and put them together after the evening milking; after 
two to four weeks on half rations, they can be separated entirely. 
The other method is to separate the kids from their mother when 
two or three days old and bottle them, milking the mother night 
and morning and giving the kids such quantity as necessary, grad- 
ually shifting over to cow's milk or calf or lamb meal, which is 
prepared for this purpose. If the kids are to be bottled, they 
should be started promptly, as after a week or two it is much more 
difficult to break them to it. Kids will nibble at hay, grass, etc., 
when only two weeks old and at six weeks, will be eating bran, 
bread, etc., and can be fully weaned if desired. Each one must 
handle the matter according to their own requirements, giving the 
kids or the milk the preference, according to which may be the 
most valuable. 

FEEDING, ETC. 

The notion that goats require no care and thrive on any old 
thing in the way of feed is of course ridiculous. If compelled by 
necessity, they will pick up a living under adverse circumstances, 
but if results are desired, proper care and feeding must be given. 
I kept cows for over twenty years and know by experience how 
quickly they respond to proper treatment and so it is with the goat. 
Goats, however, will do well on a diet that would hardly do for a 
cow. They prefer leaves and twigs of trees, bushes and weeds 
rather than grass and will eat with great relish all ripe or unripe 
fruit, vegetables, parings, bread crusts, etc. All food must come 
to them clean as they will eat nothing that is dirty or greasy. 
While giving milk, they should have about one pint of grain morn- 
ing, noon and evening, and if confined should have all the hay they 
will eat ; alfalfa, clover or mixed hay being much better than tim- 
othy and cheaper. They stand confinement well if allowed a small 
yard or enclosure for exercise. This winter I am stablmg 10 goats 
in one building (3 of them in milk), and find it requires about 4.~> 
minutes morning, noon and night to properly care for them and 
the cost for all feed is about $1.25 each per month. 

The cost of feeding will vary according to conditions. In the 
foregoing, the figures are based upon cost of feed in Plainfield as 
follows : 



\? 



22 PROFIT AND PLEASURE 

3 Bags of Oats, at $1.50 $4.50 

100 lbs. Bran 1.60 

100 lbs. Cracked Corn 1.90 



$8.00 



This supply was sufficient for ten goats for two and one-third 
months or $3.43 per month or $4.12 per annum for each goat for 
grain only. During the same period they were fed clover hay, 
which was purchased at $22.00 per ton delivered and which care- 
fully figured averaged ninety cents per month for each goat or 
$10.80 per annum. Adding this to the cost of grain makes the 
total $14.92 per annum for each goat. Please remember that 
these figures are for winter time when the goats were confined and 
stall fed. During this period they had but little in the line of 
roots, the party from whom I had expected to get mangels having 
disappointed me. Of course if these had been used less hay 
would have been consumed and the net cost would not have been 
increased. 

I use principally oats and bran, changing occasionally to corn 
and have a tin measure holding one-half pint. A goat in full milk 
receives one measure of oats and one of bran three times a day and 
all receive all the hay they will eat. It is much better to under- 
feed than to over-feed. If they do not eat their allowance of grain 
quickly, remove it and feed less or change to cracked corn. Any 
cereals cooked or uncooked, bread crusts or crackers will be rel- 
ished, provided they are kept clean and not mixed with table 
scrapings. During the summer they may be pastured, tethered or 
kept in an enclosure and their green food brought to them. If pas- 
tured or tethered, remember that by nature they are browsers and 
do not graze like cattle, preferring twigs and leaves of trees, 
bushes and weeds and passing by good grass. The hedge rows 
along fences and roadsides provide most excellent feed and it is 
wonderful how quickly they will improve the appearance of such 
places. If kept in an enclosure, they can be fed cuttings from 
trees and bushes, weeds from the garden, pea vines, beet tops, 
waste lettuce, cabbage, corn stalks, etc. Roots and vegetables can 
be fed in season and stored for winter use ; mangels, turnips and 
carrots are perhaps most desirable. They are very fond of pump- 
kins or squash, eating seeds and all with great relish. Be careful, 
however, not to feed frozen roots especially to does with kid as it 
may result in abortion. If obtainable, good sweet silage will be 
found an economical feed. All roots should be clean and cut into 
small pieces or run through a root cutter. Windfall apples or 
pe&rs treated in the same manner are an especial relish. Last sum- 
mer I fed quite a few small peaches that dropped from the trees 
and it was amusing to see the goats pick them up, squeeze out the 
pit and smack their lips in evident pleasure as the juice trickled 
from their mouths. 



IN GOAT-KEEPING 



23 



From the figures I have given it will be observed that in win- 
ter the main item of expense is the hay and as this is largely elimi- 
nated during at least six months of the year, the actual cost for the 
full year will be found much less than $1.25 per month. When 
good browsing is plentiful, a herd of goats can be kept in good 
condition without other feed and at practically no cost. 

Good drinking water is essential and though but little will be 
consumed when green food is plentiful, it should be offered them 
at least once a day and they should be encouraged to drink as 
much as possible. A heavy drinker and a hearty eater is likely to 
be a good milker. All vessels used for water should be kept scrup- 
ulously clean. I use crocks entirely for both food and water, (the 
size made to hold five pounds of butter) and find them much supe- 
rior to tin pails and wooden boxes. They fit in the mangers nicely 
and can be cleaned readily . 

I place a piece of rock 
salt in a small receptacle 
built in a corner of each 
stall. It is one of the sim- 
plest and best methods of 
keeping your stock in 
good condition. It is real- 
ly a necessity and should 
always be accessible. 

Study your goats. 
You will find individual 
likes and dislikes for 
various articles of food, 
some refusing what an- 
other will eat with a 
relish, some requiring more and some less to keep them in 
condition. Young stock must be kept growing and it requires 
sufficient foot and plenty of exercise. Give them a chance to run 
and jump and watch them grow. 

Right here it may be well to advise caution in starting goats 
on pasture after a winter of confinement. The green food tastes 
good and they are apt to eat too much. Let them have only a short 
time, (say half an hour) the first day, and increase gradually until 
they become accustomed to the change. The same pasture lot 
should not be used continuously unless it is large or the number of 
goats small so as to afford constant change. While one acre would 
be sufficient for two or three goats for two seasons, it should not 
be used after that as there is danger of their becoming infect&l 
from fouled ground. Move them to another lot and have the first 
one ploughed and planted — in other words rotate. 

Goats will not thrive on low marshy land. Rough land suits 
them best, but it should be dry. 




SCHWARZENBURG-GUGGISBURGER 
Excellent milkers taut scarce in the U. S. 



24 



PROFIT AND PLEASURE 



If proper pasturing cannot be obtained, it is much better to 
keep them confined to a run just large enough for exercise and 
bring their green food to them. 

Autumn leaves gathered and stored when dry make excellent 
winter feed and very economical bedding which, however, is not 
necessary except in very cold weather, goats preferring bare 
wooden floor, if dry and elevated above the regular floor. Goats 
usually refuse plants that are poisonous to them but sometimes 
when hungry for green food may "take a chance." It is well to 
keep them away from Privet and Rhododendrons. 

HOUSING. 

The editor of a popular agricultural journal recently wrote 
me on the goat subject and from his letter I quote the following : 

"The trouble is that the average person thinks that he can 
get a goat that will live in a piano box, yet will subsist on old rub- 
ber boots, sand and tin cans and give as much milk as a small cow 
and at the same time be bought for $5.00." 

Now, absurd as this appears, it is nevertheless true to a great 
extent. The average American has obtained his impressions of the 
goat from those which he has seen wandering around the streets 
on the outskirts of our cities, picking up a scanty living on what 
they could find and resting at night in the chicken coop or wood- 
shed and naturally when he hears or reads of goats his mind re- 
verts to these early impressions, the "Modern Milch Goat" being 
entirely unknown to him. 

I well remember a case 
that came to my notice some 
years ago, where a man kept 
two goats in a very small 
shed with about a dozen 
fowls. There was no win- 
dow in the building and an 
over-abundance of fresh air 
was admitted through nu- 
merous cracks where the 
boarding failed to connect. 
The owner complained that 
he "did not get much milk 
during the winter although 
they did well in summer." 

All food producing ani- 
mals will repay their own- 
ers in strict proportion to 
the care given them up to 
the limit of their ability. 

Hens that are improperly housed and fed will lay the mini- 
mum number of eggs and cows or goats treated in similar manner 
will respond with a minimum supply of milk. 




Goat stalls built against the wall of 

building 

(Copied from Bryan Hook) 



IN GOAT-KEEPING 



19 



nual show of the Barbados Goat Society held Dec. 16th, 1914, I 

quote the following : 

"The indications are that in the near future the goatling class 
will be dropped entirely as the experience of a number of goat 
keepers in Barbados has taught them that after the age of eight or 
nine months it is not advisable to postpone breeding their young 
stock When kept back until after they have cut two broad teeth 
they often start yielding milk, and are not so likely to produce 
kids. Full growth and development of the milking habit may be 
given time for, between the first and second litters of kids." 




The late Mr. Fuller and his 3 Spanish Maltese Does. Mr. Fuller 
kept goats and used their milk for ten years and found it exceedingly 
beneficial as a health food. 

KIDDING. 

The period of gestation is from 147 to 154 days (usually 148 
or 149) and does seldom need any assistance, but had best be left 
to themselves while kidding. The milk should be dried off five or 
six weeks before kidding, if they do not naturally stop the supply 
before that time. They should be kept in a box stall, separate 
from other goats and under no circumstances tied up. Their grain 
rations should be gradually diminished and discontinued entirely 
a week before kidding ; care should be taken not to allow over eat- 
ing of green food and for the last few days they are better oft in 
the stable with a supply of good sweet hay; the drinking water 
should not be real cold and should not be left m the stall. I make 
it a practice to give immediately after kidding a drmk of oatmeal 




20 



PROFIT AND PLEASURE 




The kids soon become accustomed 
to the bottle and attached to the 
person who feeds them. 



water, made by pouring boiling water on a half pint of common 
oat meal and straining after it has cooled to luke-warm ; the oat 
meal itself can be saved and fed to the other goats. Goats usually 

kid during the night and I 
prepare the oatmeal water as 
soon as I discover the kids 
and then follow with a bran 
mash, made by pouring boil- 
ing water over a quart of 
bran and covering same with 
a cloth or blanket and allow- 
ing to stand for several 
hours when it should be fed 
just as it is; this has a good 
effect on the bowels and at 
the same time is very good 
feed. Do not begin to feed 
grain again for several days 
and then start in with a 
small allowance and see that 
the drinking water is not real 
cold. It sometimes happens 
that the udder becomes over-distended before kidding; in such 
cases a portion of the milk should be withdrawn. 

CARE OF THE KIDS. 

The kids are usually on their feet in an hour or so after birth 
and soon find their mother's teats. If they fail to nurse in three 
or four hours, it is well to give them a start; usually one lesson 
will suffice. It is very essential that they get the first milk or col- 
astrum, which while unfit for 
human consumption, is very 
helpful to the new-born kid, 
starting his digestive system 
off in proper shape. The flow 
of milk at first is usually no 
more than the kids require, 
but if the udder indicates a 
surplus, it is a good plan to 
milk it out once a day until 
the kids consume it all. 

When milk is the prim- 
ary consideration and the 
kids are not considered 
worth raising, they may be 
killed before starting to 
nurse, when the mother 
will miss them less, and „ . , . , ' . . 

,, -ii i ii Feeder for rearing kinds by hand 

the goat milked regularly, (From an English publication.) 




IN GOAT-KEEPING 



25 



USING OLD BUILDINGS. 

Tis true that almost any building will answer for a goat 
house, but if best results are to be obtained, it must be made com- 
fortable. It must be absolutely dry with a tight roof that will 
keep it so. A floor of earth will not answer; at least a portion 
should have a tight board floor elevated a foot or so upon which 
the stalls (if any), should be built. If concrete floor is used, care 
should be taken to see that it is higher than the surrounding 
ground and unless a board platform is built over it, the bedding in 
cold weather should be at least six inches deep as concrete floors 
are cold. The building should be papered and boarded on both 
the outside and inside to insure warmth. The door and windows 



2^- 




Stalls with mangers in front, as used by Rev. D. C. Mayers, and shown 
in Am. Standard Milch Goat Keeper. The openings enable the goats to feed 
from mangers without drawing hay under foot. I have same plan with 
openings cut square instead of circular; the bottom portion should be 3% 
inches wide and the upper 7 inches for most goats. 

should be on the warm side and the latter should be large enough 
to admit plenty of sunlight in winter and air in summer. There 
should be a small opening for ventilation, near the top, which 
should be covered with wire netting on the outside and fitted with 
a slide so that the size of opening may be regulated according to 
the temperature. A coat of whitewash, spring and fall, and an oc- 
casional sprinkling of any good disinfectant will keep it in good 
sanitary shape, provided of course that it is cleaned at regular in- 
tervals and is not over-crowded. If they eat the lime, it will do no 
harm and is rather beneficial. Most places have a barn or out- 
building that with a few changes can be converted into a goat 
house. Poultry houses are frequently used but under no circum- 
stances should the same building be used for both at the same time 
as chicken lice will be apt to attack the goats and prove a serious 
trouble. For this reason, if a poultry house is used, it should be 
thoroughly cleaned and disinfected before introducing the new 



26 PROFIT AND PLEASURE 

occupants. If the ceiling happens to be high, a temporary cover- 
ing of light boards or an old blanket over the tops of the stalls 
will do wonders toward making it snug and warm where the 
winters are very cold. For summer use, nothing is better than 
an open shed facing the south, tight on the north with tight roof, 
free from draughts and a sleeping platform in the rear. 

MAKE IT CONVENIENT FOR KEEPER. 

Whether an old building is used or a new one erected, it will 
pay to plan it carefully before proceeding with the work, taking 
into careful consideration not only the comfort of the goats but 
the time of the one who is to care for them. A little forethought 
will save many steps and make the work more agreeable all 
around. As aids to the goat keeper, I would mention the follow- 
ing: 

First — Milking stand. This is almost indispensable and 
will repay many times the small cost of making it. 

Second — A small feed box close to the stand, provided 
the main supply is not conveniently located. 

Third — A convenient opening through which the manure 
and litter may be broomed, or a small wheelbarrow 
(that may be passed through the doorway) in 
which same can be removed : if only one or two ani- 
mals are kept, a covered galvanized iron pail may be 
used. 

Fourth — An opening for the goats to pass from house to 
run independent of the regular door. 

Fifth — Each goat should have a strong collar and ring. 
This is necessary, if fastened in stall, and will be 
found very convenient in handling the animals. 

Many other minor conveniences will suggest themselves to 
the thoughtful keeper, varying according to circumstances. 

Where only a few goats are kept, separate stalls are not 
absolutely necessary as they can be allowed to run together in 
one large stall. In fact, two does in a nice box stall is an ideal 
arrangement, if they agree, as they are fond of company. How- 
ever, there may be difficulty in feeding the grain, as one may 
insist upon having both portions. 

From the illustrations, a general idea will be readily obtain- 
ed of how separate stalls may be arranged; personally, I do not 
care for the stall where the goat faces the wall of building with 
hay-rack against same. The arrangement whereby the goat may 
be fed and watered from a manger to which the keeper has access 
from the front is much superior and if properly located will give 
the occupant more air and sunlight and be found very much 
more convenient. 

I have studied the plans of a number of buildings arranged 
to accommodate from 6 to 30 goats, but so far I have found none 



IN GOAT-KEEPING 



27 







^2 li «fl'°r 



dJ 0) C 



« to fe « t '0„- c _ +J ? ,= _* — 
-o«5 ~r.c^, co-a^ *7;>r:r-- 

uort.«<Mojfc.«H eaooriod .c bo.s y. y .5 



28 



PROFIT AND PLEASURE 



that I thought quite as good as my own, the illustrations of which 
are shown herewith. This building was originally built for a 
brooder house for young chicks and as such did service for many 
years. The original building (14x20) was later added to by link- 
ing on to it another poultry building 8x12, making a feed and 
workroom 9x11 between them ; the floor plan and description will, 
I believe, convey a very good idea of how it is arranged. 

MILK 

The city girl who asked the farmer which cow gave the butter- 
milk, displayed no greater ignorance than many others who seem 
entirely unaware of the why and wherefore of the milk question. 
They have the idea that a cow begins to produce milk as soon as 
she is grown and continues to do so without interruption, during 
the rest of her life. 




Mrs. L. O. Rhodes' VERDA NO. 704 A young- Toggenburg Doe from 
unregistered parents. Produced S2 lbs. 15 ozs. milk in 7 consecutive days. 



As is generally known, all mammals produce their young in 
a dependent state, so far as food is concerned and their only sup- 
ply is from the mammillary glands of the mother, which are ex- 
cited into action by the process of reproduction and the birth of 
the offspring. Nature provides this supply (which we call milk) 
only so long as it may be necessary for the young, or until such 
time as they are in condition to thrive on the natural food for 
the adult of the species. If the young should die before being 
weaned, the milk supply will soon cease. 

Man early discovered that the milk of certain animals was 
excellent food for human beings and usurped the place and priv- 



IN GOAT-KEEPING 29 

ileges of their young ; he also discovered that by continually ex- 
hausting the milk stored in the udder, a demand was created for 
further supply, which Nature endeavored to furnish, until all 
tired out, she went on strike and shut down to recuperate the 
exhausted organs. After a rest, a second birth produces a 
second lactation period and so on to the end. Man, ever anxious 
to get the most from nature, found that certain animals in each 
species, excelled in the quantity of milk produced and in the 
length of lactation period and by carefully breeding from these 
individuals, has gradually evolved the Modern Milch Cow, which 
is so different in all essentials from the original stock as to con- 
stitute almost a distinct species. All this applies with equal 
force to the Modern Milch Goat. 

ARRANGE FOR AN EVEN SUPPLY. 

The gestation period of the cow is nine months and the lac- 
tation period from eight to eleven months ; the next gestation is 
usually begun about three months after the birth of the calf, so 
as to avoid too long a "dry spell" between lactation periods. 
The gestation period of the goat is a little less than five months 
and the lactation period from six to ten months, the succeeding 
gestation being started about six or seven months after the birth 
of the kids, although with some goats it is possible to breed them 
about three months after kidding, getting three sets of kids in 
two years; however, as a rule it will be found more satisfactory 
to have them kid once every twelve months. Each breeder must 
regulate this according to his own requirements, but when an 
even supply of milk is desired, care must be taken to see that the 
does are bred at proper intervals, so far as possible. I know a 
man who had seven does and concluded to take chances and let 
them run with the buck. The result was, that during the first 
nine days of the following March, every doe kidded ; he had a 
surplus of milk during the Summer and none in the Fall. This 
season I had ten does coming fresh as follows: one each in De- 
cember, January and February, three in March, two in April and 
two in May, yet all except the first were bred during the regular 
breeding season, but of course some were held over and not allow- 
ed to breed at the first opportunity. Those that freshened first will 
be bred early, to freshen in the Fall. 

MILKING. 

As the production of milk is a maternal function, so also is 
the giving up of the supply produced. Remembering this, we 
should treat the does with the greatest kindness and considera- 
tion, not only while milking but at all times. This is not only 
humanitarian, it is profitable also. 

The young does should occasionally be fed in the milking 



30 



PROFIT AND PLEASURE 



stand and they will quickly develop the habit of going there in 
search of feed every time they are loose ; this is a good habit to 
encourage and avoids trouble in the future. Does usually have 
more milk than the kids consume for the first week or two and if 
the surplus is milked out once a day it affords an opportunity for 
breaking them in gradually. The far side of the stand should be 
solid and the platform not too wide so that the goat cannot move 
too far away from the milker. In Europe it is quite the custom 
to sit behind the goat while milking, and goats that have been 
broken to that practice are not easy to milk from the side, but I 




PERSPECTIVE VIEW SHOWING END SECTION OF STALLS WITH FEED 
BOX AND MILKING STAND.. 

Our stand is 15 inches high, 17 inches wide and 30 inches from front to 
back- the opening for the goat's head is 14 inches high and 3 1-4 inches 
wide and begins 15 inches from the floor of stand; the left bar swings on a 
bolt 'at the bottom and is held closed with a peg at the top. The shelf 
in front to hold crock is double, the bottom part being solid and the top 
having an opening just large enough to receive crock. 

do most of my milking in that position, although I must admit 
the other plan has its advantages, especially if a goat is restless, 
as there is much less chance of her upsetting the pail. 

I always feed my milkers in the milking stand because while 
feeding, the goat is more contented and stands better; the oper- 



IN GOAT-KEEPING 31 

ation should be commenced as soon as she is fastened in the stand 
I find it a good plan to stroke her back or head a few times, while 
calling her name and gently rub her underneath with the back 
of the right hand, moving it toward the udder and at the same 
time introduce the left hand between the hind legs and the udder, 
with palm on the udder, holding a small pail between the 
knees or allowing it to rest on stand, if goat is reasonably 
gentle. A young doe, not yet broken to being milked, may 
be depended upon to do one of two things : she will either 
raise her foot and endeavor to push away your hand, same 
as she pushes away the kids, or she will jump frantically, 
lifting her hindquarters well into the air. This is when the 
milker wants to keep calm and not lose his temper, but stick 
right on the job and she will probably soon become more quiet. 
If she persists in raising her foot to push you away, the left hand 
in the position mentioned will act as a shield and prevent her 
stepping into the milk pail. If she insists on the upward jump, 
grasp her right hind leg below the joint with your left hand, and 
hold her foot up and slightly back, while pressing her against the 
stand with your head, held just forward of her flank : she may 
continue to struggle for a while, but you must proceed to milk 
her with the right hand while she is thus jacked up and after a 
few lessons she is likely to learn better manners. Keep cool and 
when finished give her an extra handful of feed and a little extra 
petting and in a little while she will become as quiet and docile 
as an older goat. 

An entirely different plan, practiced by some, is for the milk- 
er to straddle over the goat's hindquarters, and reaching down, 
hold the pail with one hand and milk with the other. I do not like 
this plan because it is very uncomfortable and is apt to induce 
"squatting" on the part of the goat, which is a very objection- 
able habit and hard to overcome when once formed. 

HOW AND WHEN TO MILK. 

There are two methods of milking, the one called niveling 
and the other stripping: the former is the method usually fol- 
lowed in milking cows and may be used with goats where the 
teats are reasonably large, but the latter method is followed by 
most goat milkers, and after a little practice will be found fully 
as satisfactory. It consists in grasping the teat, close to the 
udder, between the first finger and thumb and drawing down the 
entire length, exerting considerable pressure, thus causing the 
milk to flow freely; milk quickly and be sure the udder is com- 
pletely emptied before leaving; after exhausting one teat, go to 
the other and then return and continue this until there is none 
left ; a quick punch into the udder, following the practice of the 
kids, will frequently bring down a reserve supply ; this should be 
done while the teat is grasped in the hand ready to empty. 



32 



PROFIT AND PLEASURE 



Regularity in milking is just as essential as regularity in 
feeding, and both should be punctually done at the regular hour : 
it does not matter much what that hour is, but if the milking is 
done twice a day, as it usually is, the time between milkings 
should be as near twelve hours as possible. A heavy milker 
should be milked three times a day, so long as the flow continues 
large. Irregular hours and failure to completely empty the udder 
will surely reduce the supply and shorten the length of the lacta- 
tion period. 

HOW SOON CAN MILK BE USED. 



Many milkmen claim that cow's milk is fit for human con- 
sumption the second or third day after the cow has calved, but I 
have never found it so. One of the largest milk companies in the 
country, that contracts with farmers for their entire output, have 
a clause in their contract, that no milk shall be delivered to them 
that is drawn from the cow in less than ten days after calving or 
sixty days prior to that event. The peculiar quality of milk when 
the cow or goat is fresh, leaves it very gradually and is not entire- 
ly absent in less than ten to fourteen days. I test mine frequently 
but seldom use it until 
two weeks after kidding. 
It is for this reason that I 
do not favor killing the 
kids at birth for the sake 
of the milk. If the milk 
is good for the kids, let 
them have it and then 
by continuing them on for 
a week or two more, they 
are ready for roasting or 
at six weeks can be wean- 
ed. 



yC 




A. TYPICAL TOGGENBURG DOB 
The winner of many prizes in Eng- 
land. Gave five pints daily Ave months 
after kidding' 



I maintain that in 
figuring the cost of the 
kid, it is w rong to 
charge up the milk from birth to the date of killing or weaning 
for the reason that for a considerable portion of the time the 
milk is not fit for any other use. 



CARE OF MILK. 



It may be well at the start to remind the reader of the abso- 
lute necessity of keeping all milk utensils scrupulously clean. 
Pails, pans and bottles should not merely be washed clean, they 
should be rinsed in scalding water and allowed to drain dry. 
They should never be washed in same water with dishes. 

I milk into an ordinary tin pail holding 3 quarts and having 



IN GOAT-KEEPING 



33 



a diameter of 7 inches. I have several agate pails (of varying 
capacity) with small neck and tight-fitting covers and into one 
of these pails the milk is poured as soon as milked and measured. 
I have several straining cloths, made of fine cheese-cloth, which 
is folded to six or eight thicknesses, wet in cold water and laid 
over the neck of the pail ; this strainer is kept over the pail until 
the milking is finished, when 
it is replaced with the cover 
and the pail immersed in a 
larger pail and set under the 
water tap, the cold water 
flowing in and out and cool- 
ing the milk. After heing 
cooled it is put into the ordi- 
nary milk hottles, pints and 
half-pints, with card tops, 
and set in cool closet or re- 
frigerator. I like the idea 
of bottling it, as you can see 
at a glance just what you 
have on hand and it is al- 
ways in most convenient 
shape for either sale or use. It should never be bottled or tightly 
covered until it is quite cold. * 

It is generally said that the cream does not rise on goat's 
milk, and this is in a great measure true, the particles of butter 
fat being so small that they do not readily separate and rise to 
the top, as with cow's milk. This makes the milk comparatively 
thick and very rich "all the way through " However, when 
allowed to stand for a full day or more, some cream will be found 
on the top. 




HALF TOGGENBURG DOE. 
A prize winner in England; an ex- 
cellent illustration of great improve- 
ment in first cross. 



CHEMICAL COMPOSITION OF GOAT'S MILK. 

This varies considerable in different animals and breeds. 
The following table, taken from Pegler's "Book of the Goat" 
shows, according to the author, a fair average sample of the milk 
from a cross-bred goat, compared with other milk of average 
quality : 

Goat Ewe Cow Ass Human 

Casein 4.06 5.37 4.48 1.82 1.52 

Butter-fat 5.14 3.65 3.13 0.11 3.55 

Sugar 5.28 5.46 4.77 6.08 6.50 

Salts 0.58 0.79 0.60 0.34 0.45 

Total solids .... 15.06 15.27 12.98 8.35 12.02 

Water 84.94 84.73 87.02 91.65 87,98 

100.00 100.00 100.00 100.00 100.00 
"The Nubian goat has the characteristic of giving milk very 



34 



PROFIT AND PLEASURE 



rich in butter-fat, and this quality is shared by the Anglo-Nubian, 
as a rule. ' ' 

BUTTER AND CHEESE FROM GOAT'S MILK. 

It is possible to make butter from goat's milk by allowing 
it to stand until sour and removing the cream for churning, but 
most writers seem to think it inferior to that made from 
cow's milk: with this I cannot entirely agree and know from ex- 
perience that with proper care a very fair product can be ob- 
tained. The milk, however, cannot be separated in a separator. 

On the other hand, cheese made from goats' milk is consid- 
ered superior. Owing, however, to insufficient supply of milk, 
it is not made to any extent 
in this country, as in Eu- 
rope, where large herds are 
kept for the purpose and 
where the makers have been 
t r a i n e d for generations. 
Anyone having a surplus of 
goat's milk would do well to 
try any good recipe for 
cheese from cow's milk. 

(See Page 39) 
GOAT DAIRIES. 




HALF TOGGENBURG HALF 

MILLENAYES. 
Color bluish gray, an excellent 
milker; note size of teats. 



The fact that goat 's milk 
would be very beneficial to 
many who cannot keep their own goat, naturally raises the question 
of the desirability of establishing dairies for the purpose of supply- 
ing the demand. There are many indications that such a demand 
exists in many of our principal cities, and by proper effort could 
be greatly extended, and the milk sold at a satisfactory profit. 
The milk when sold usually brings from twenty-five to forty cents 
per quart, and so far as I have been able to ascertain those who 
are located close to cities have little difficulty in disposing of their 
supply, the greater difficulty being the obtaining of a regular and 
sufficient supply. In England, several attempts to establish dair- 
ies failed for that reason, and while I understand there are a 
few in this country, still they are so small or have been in opera- 
tion so short a time, that the question of ultimate success is still 
undetermined. 

It ought not be difficult to get together a sufficient number of 
good does to supply the milk in paying quantities during the 
Spring and early Summer, but the trouble is to maintain the 
supply throughout the year. Cows can be and are bred every 
month of the year and the regulation of the supply is compara- 
tively easy, but for reasons heretofore given, this cannot be done 



IN GOAT-KEEPING 35 

with goats in general and it would seem as if the permanent 
success of a goat dairy depended upon the gradual building up of 
a herd in which the Fall and Winter milkers would be in proper 
proportion. Those considering this branch of the goat business 
would do well to proceed slowly and determine by experimenting 
on a small scale what can be done. 

RENTING GOATS. 

It often occurs that a person is desirous of trying goat's 
milk for an infant or an invalid and yet does not want to pur- 
chase for fear the results might not warrant their retaining the 
goat permanently. When it is impossible to purchase the milk, 
the plan is sometimes resorted to of renting the goat at so much 
per month. The advantages of this plan are at once apparent, 
and it can easily be made very profitable to the goat owner who 
has a few extra does for the purpose and who advertises accord- 
ingly. The price charged would naturally depend upon the 
amount of milk the goat gives, and should be arranged upon a 
sliding scale, decreasing month by month. 

REGARDING PRICES OF STOCK. 

The majority of people fail to realize at first the true value 
of a good milch goat, but a little study of the subject and com- 
parison of values will show that the prices generally asked are 
not excessive. The breeder who succeeds in producing good 
stock is entitled to a reasonable reward for his efforts and the 
supply is so far short of the demand that he seldom has difficulty 
in getting it. Kids that are not good enough to be raised can 
usually be sold alive in the vicinity of our large cities at from 
$2.50 to $3.00 each, when three to four weeks old; they are used 
for roasting and are considered a great delicacy, but are not de- 
sired for this purpose after being weaned. Many buck kids are 
sold for cart goats or pets for children and at six weeks of age 
bring about $3.00 each. If the owner kills the kids for his own 
table, the skins can usually be disposed of at twenty-five cents 
each. Where much of the food must be bought there is no profit 
in raising kids from common stock, whether they are bucks or 
does, and the profitable plan is to sell them as soon as possible for 
the best price obtainable, or kill and dress them for the table. 

If the kids are grades their value depends upon their indi- 
vidual markings and the percentage of pure blood. If inferior, 
they should be disposed of, same as common stock and only the 
best retained or offered for sale. Swiss grade buck kids sell for 
$5.00 to $15.00, according to age and pedigree, and doe kids from 
$10.00 to $20.00. Nubian grade kids from $10.00 to $30.00. .Good 
Swiss grade does, giving 2 to 1 quarts per day, that are fresh or 
with kid, sell for $25.00 to $50.00, according to pedigree, age, and 
milk record, while Nubian does bring somewhat more. 



36 PROFIT AND PLEASURE 

Common native does, fresh or with kid, sell at $15.00 to 
$20.00, and can, as a rule, be depended upon to give a quart to a 
quart and one-half per day, while some will go two quarts, but 
their lactation period is apt to be short. A common doe that is 
dry, or nearly so, and not with kid, is worth little or nothing, for 
the reason that the expense of boarding her until she again pro- 
duces milk, and the cost of services of buck will amount to about 
as much as she would then sell for. 

Pure bred stock sells at greatly varying prices, according to 
pedigree, actual record made by the animal, and the reputation 
of the breeder. Pure Toggenburg kids bring from $25.00 to 
$75.00 each, Saanens somewhat more, and Anglo-Nubians from 
$50.00 upward, in most cases the bucks being cheaper than the 
does. Mature animals bring from $100.00 to $500.00 each. Dr. 
Knox has four Toggenburgs that cost almost $1000.00. Dr. 
Schmidt had two prize winners at the Rochester show in 1913, 
for which he refused $300.00 each, his price being $500.00 each. 
A buck of good pedigree will often earn from $200.00 to $300.00 
stud fees in a season, while the kids from a doe with high record 
will soon pay for her. 

REGARDING HORNS AND DEHORNING 

Some consider horns an ornament and an evidence of con- 
stitutional strength; others prefer the hornless animals. If 
both kinds run together the latter are at a disadvantage. It is 
an easy matter to dehorn goats same as cattle, but this should not 
be done until they have matured, as they are almost sure to grow 
again. The growth of horns may be prevented by the use of caus- 
tic potash, which may be purchased in any drug store. It comes 
in stick form and must be handled with great care. It is a good 
plan to wrap it in heavy paper or tin-foil, leaving one end ex- 
posed. When the kid is four or five days old, the horn knobs, or 
buttons, may be felt, and should be moistened with water, and the 
potash gently, but firmly, rubbed over the spot; do not make so 
wet that it will run, because, if it reaches the eye, it will destroy 
the sight, and, if applied too heavily, may effect the brain tem- 
porarily. A moderate dose, and repeat in a few days, is best. 

DISEASES OF GOATS. 

The goat, though hardy as a rule, is nevertheless subject to 
disease, same as all domestic animals, and the old proverb, "An 
ounce of prevention is worth a pound of cure," applies with full 
force. 

My experience with various forms of animal life has demon- 
strated to my entire satisfaction that in nine cases out of ten a 
serious illness either results fatally or unfits the animal for fur- 
ther usefulness, and that the only practical aid to the breeder is 
prevention. There are exceptions, but they are few and far be- 



IN GOAT-KEEPIXU • 37 

tween; of course this does not apply to the minor ailments which 
usually result from errors in feeding and are easily cared for. 

As previously stated, goats will not do well on low, wet or 
clay soil, and if obliged to remain on same continually, trouble 
will follow. Neither should they be kept for more than two sea- 
sons in the same pasture, if at all crowded. According to Pegler, 
the ground becomes fouled and the goats contract a disease which 
results in loss of appetite, great emaciation, diarrhoea or dysen- 
tery, general debility and death, although none of the vital or- 
gans appear affected. Though not positively determined, it is 
probably a germ disease, and no cure is known. It can, however, 
be prevented by using fresh pasture every year or two and 
ploughing and planting the old. If this cannot be done, the goats 
will thrive and do well if kept housed and their green food 
brought to them. In this case they should have a small yard or 
enclosure for exercise, which, however, should not be large 
enough for grass or weeds to get started, as they convey the germ 
to the animal's stomach. 

Foot and Mouth Disease is most prevalent among cattle but 
sometimes affects sheep and goats when exposed to it. The symp- 
toms are loss of appetite, ulcers or vesicles forming on the mem- 
brane of the mouth, causing long strings of saliva to dribble 
therefrom ; when the feet are affected the ulcers form on the ex- 
posed portion, usually just above the hoof and lameness results. 
It is very contagious and should be reported to the health author- 
ities without delay. The following disinfectant may be used and is 
recommended by the Dept. of Agriculture, with the statement that 
it will destroy the virus in one hour : Milk of Lime, one per cent ; 
Carbolic Acid Mixture, two per cent; Formalin, three per cent; 
one per cent each Bicarbonate of Soda and Hydrochloric Acid. 

Catarrh or Influenza— The symptoms are discharge from nose 
and eyes with sneezing; with bronchitis there is difficulty in 
breathing and a wheezing cough. Pegler says, "The treatment 
consists in keeping the animal warm and quiet, feeding gruel and 
mashes, with a few closes of Epsom salts and ginger (the propor- 
tions for one dose being one ounce of salts to one drachm of gin- 
ger) which will usually effect a cure." 

Mr. Robert N. Riddle, the first to import Swiss goats into 
this country, and a man of wide experience with animals, recom- 
mends cod-liver oil for coughs and colds— use the plain oil and 
give one tablespoonful three or four times a day. I have found 
this very helpful. Prevention consists in keeping the goat house 
dry and well ventilated, free from draughts and sudden changes 
of temperature. 

Constipation occurs principally with kids after weaning, 
with change of food, and is seldom dangerous. One ounce of com- 
mon salt or one-half ounce of Epsom salts in a quarter of a pint 



38 PROFIT AND PLEASURE 

of warm water will effect a cure ; it is usually prevented by keep- 
ing rock salt before them. 

Diarrhoea and Dysentery — These are similar, so far as out- 
ward appearance, the latter, however, being accompanied by 
fever and bloody evacuations — a change of food will usually cor- 
rect a simple case of diarrhoea, which, if neglected, may result in 
dysentery. The remedy suggested by Pegler is one-half ounce 
Epsom salts and one-half drachm ginger mixed together and 
adding one-half tablespoonful of brandy and same of sweet spirits 
of nitre, to be given if the evacuations are yellowish, while if 
dark green or black give an ounce of castor oil with a tablespoon- 
ful of oil of turpentine. Kids that are hand-fed frequently have 
diarrhoea, while those that suck are seldom afflicted. It can 
usually be prevented in adult animals by changing from dry food 
to green food gradually, and not allowing overeating. 

Foot-Rot — Sheep frequently have this disease and goats are 
liable to it if kept on wet ground or if the outside, or horny part 
of the hoofs are not kept trimmed. Once started it becomes very 
loathsome and is disagreeable to treat; thorough cleansing, with 
antiseptic dressing and careful attention, will usually effect a 
cure, if not too far advanced. It can be prevented by occasional 
trimming of the outer shell of the hoof — in other words, manicure 
your goats. 

Inflammation of the Udder, or Garget — The udder becomes 
hard and hot, and if there are kids she refuses to let them suck. 
Frequent applications of warm water and a dose of Epsom salts 
are the first things to do, keeping the udder milked out. If im- 
provement does not show promptly, better call in a veterinary, 
as the disease may result fatally. Black Garget is a more severe 
form and in it the udder turns black. 

Lice — If goats are properly fed and cared for, with an occa- 
sional grooming, they will not be troubled with lice. However, 
if they should become afflicted, they can be quickly eradicated 
with Creoleum or any similar preparation, or any of the standard 
sheep-dips. 

Malta Fever — This disease affects goats, sheep, cattle and 
horses and can be communicated to man by using the milk of in- 
fected animals, although very rarely fatal. It has been known 
in Texas and Mexico for twenty-five years. It does not extend 
north of latitude 36. Has never been known among goats of any 
variety above the frost line. It does not and cannot exist in our 
Northern States. 

Sore Teats — These are generally caused by the teeth of the 
kids ; they should never be neglected. The goat should be gently 
and carefully milked and the kids fed from the bottle, if unable 
to care for themselves. Apply carbolated vaseline freely after 



IN GOAT-KEEPING 39 

milking, and wash in warm water just before milking again. 

Poisoning— Goats seldom eat anything that disagrees with 
them, but should they become thus affected give promptly liberal 
dose of linseed or castor oil. 

Abortion — This is of rare occurrence with goats. It may, 
however, be caused by injury or sudden fright, by exposure to 
cold or moving from a warm to colder climate. It is very seldom 
followed by serious results to the goat, which should have same 
treatment as when kidding. Both stall and goat should be thor- 
oughly disinfected, and if there are other goats near that are 
with kid- they should be separated, if possible, for three weeks, 
as the complaint sometimes proves contagious. 

HOW TO ADMINISTER MEDICINES. 

The best way to adminster oil or any liquid is to place same 
in a heavy, thick bottle (four or eight ounce size) and grasping 
the upper jaw of the goat in your left hand with thumb between 
the jaws at the place where there are no teeth, elevate the head 
and insert the bottle near your thumb, letting contents gently 
trickle down the throat. If poured in too suddenly it may cause 
the goat to choke. 



Veterinarians as a rule, have had but little experience with 
goats, which approach sheep more closely than any other domestic 
animal, and in administering remedies it will be safe to use same 
quantities as for them. 

CHEESE FROM GOAT'S MILK 

To make cheese from goat's milk, heat the fresh milk to 
about 90 degrees, and add 1 teaspoonful Extract of Rennet to 
each quart of milk, stirring it well for 3 to 5 minutes (the Rennet 
should first be diluted by 20 times its equal of cold water). Set 
the milk aside and leave until thoroughly coagulated. I let it 
stand for 12 hours, as a rule, when it should be cut into small 
cubes with curd knives, or sliced at right angles with ordinary 
knife, and stirred with the hand for 10 or 15 minutes, when it 
should be strained through cheese-cloth, and the curd packed m 
perforated tin molds, placed on straw matting. The perfor- 
ated cups used in small fruit presses, or potato ricers are very 
good for the purpose, if lined with cheese-cloth. The molds 
should be turned every half hour, for several hours, until all free- 
whev has drained off 'and the cheese is firm; slight pressure will 
be helpful. When the cheese is firm, remove the cloth and sprin- 
kle salt freely over the upper surface. In 12 hours turn the cheese 
and salt the other surface and edges. They should then be ripened 



40 PROFIT AND PLEASURE 

for about three weeks in a cold cellar (temperature about 60 de- 
grees) when they become mellow in texture, with a flavor re- 
sembling sweitzer. Four quarts of milk will make 2 cheese Q-fa 
inches in diameter and about 2 inches thick, weighing about 10 
oz. each. 

The foregoing has been found very satisfactory by the au- 
thor, after personal experiment with several recipes, of which it 
is a combination. Ripening for a longer period improves the 
cheese still further. 

The author has also produced a very fair quality of butter 
in the summer, when the cream rises more rapidly. The milk 
should be set in pans until sour and then skimmed, when a con- 
siderable amount of cream will be obtained. If small churn is 
not handy, it can be churned in an ice cream freezer or in a fruit 
jar, which can be vibrated by hand if cover is fitted tightly ; when 
butter shows signs of forming add cold water and continue same 
as with churn. 

SUNDRY ITEMS OF INTEREST. 

Goats like company; it is but little more trouble to care for 
two than for one, and if handled right, the returns will justify it. 



Dr. Franklin W. White, in a recent address at the Harvard 
Medical School, stated that a glass of milk was equal in food 
value to twenty glasses of soup or broth and a slice of bread and 
butter to a large plate of beans or a dozen oysters. No wonder 
children thrive on bread and milk ! 



The goat pasture should be enclosed with a wire fence (48 
inches is good height) and fruit trees protected with shields made 
of poultry netting. If allowed free range they may damage 
shrubbery and garden same as cows. 



A few goats with a flock of sheep will protect them against 
dogs — if too many are put with them, the goats will separate and 
keep by themselves. A big horned wether is good for this pur- 
pose. 



A young wether makes a fine pet for the children, but don't 
allow either children or adults to tease or worry any goat. 

Unless the goats have free range on rough land, their hoofs 
should be trimmed occasionally. 



In building partitions, mangers, or fences, avoid openings 
which present a possible trap where the goat or kid may get 
caught and choke themselves. Never tie in stall with chain long 
enough to permit goat to jump over manger or partition, for 
same reason. 



IN GOAT-KEEPING 41 

If doe with kids is in box stall cut a small opening to allow 
kids to run out and play, each soon learns its own home, same as 
chicks. When weaning, provide separate compartment. 



Weigh the kids at regular intervals and keep the records for 
reference. Keep records of milk production and other matters; 
it will be found beneficial. 



Are goats noisy? Some are and some are not. Young goats 
are more apt to be. Most does will bleat more or less for a few 
days when separated from the kids, especially if left within hear- 
ing. I think they get over it quicker if shut in the goat house* 
especially if there are other goats there. 



When tethering a goat, always use a chain with two or more 
swivels ; let the iron bar be driven through a ring in the end and 
close to the ground ; otherwise the chain will wind around the bar. 
Another plan is to use two stakes with heavy wire between them 
and a short chain with ring, to slide on the wire. If a large ring 
is inserted in the wire two or three feet from each end, it will 
prevent the sliding ring from reaching the stakes and getting fast 
there. 



A lady living in Massachusetts, who has kept goats for ten 
years, writes me as follows : 

"I have always used goat's milk in my cooking, finding it far 
superior to cow's milk. I use it clear and in the same proportion 
I should cow's milk, except I use less shortening. 

"A custard made in the proportion of two eggs and two level 
tablespoonfuls sugar to a pint of goat's milk, baked very slowly, 
is delicious, and we think that goat's milk in tea, cocoa and cof- 
fee, gives a much better flavor than cow's milk or cream. My 
daughter makes delicious fudge, using goat's milk and leaving 
out the ibutter. Ice-cream is smooth and rich made from the 
goat's milk." 



Frequent grooming is beneficial and will help to make the 
goat more friendly. 



A mature American doe weighing eighty-seven pounds, was 
mated to a large, mature Swiss buck and produced one doe kid 
which at thirteen weeks of age weighed twenty-five pounds. The 
following season the same doe, weighing exactly the same, was 
mated to a very young Nubian buck, not fully grown, and pro- 
duced one doe kid which at eight weeks weighed twenty-five 
pounds. In each case the kid received all the mother's milk until 
weighing time. A % Swiss doe, mated to same Nubian buck and 
kidding for first time produced twins; one doe and one buck, 
which at eight weeks weighed 23 and 28 lbs., respectively. This 



42 PROFIT AND PLEASURE 

would seem to indicate that the Nubian buck, being a heavier 
breed, imparts the element of size, even before he himself has 
attained it. 



Rubbing the udder or rolling it between the hands, frequently 
induces flow of milk, being held back. 



Milk your goats in the same rotation — they soon learn when 
it is their turn and grow restless if passed by. 



In purchasing a goat to supply milk for a young baby, get 
if possible, one that kidded about time baby was born and do not 
breed her while baby is using the milk. 



It is best to separate the sexes when about three months of 
age — the young does and bucks will do better apart, 



Goats do not like either the hot sun or a hard rain, and proper 
shelter should be provided. 

When tethered, frequent change is appreciated and beneficial. 



A goat is at her best when four to eight years old, but often 
breeds up to ten years : they seldom live more than twelve years. 



DEFINITIONS OF GOAT TERMS. 



old. 



Buck, the perfect male. 

Doe, the perfect female. 

Kid, the young, either sex. 

Wether, a male which has been castrated. 

Yearling, either a doe or buck between one and two years 



Farrow Doe, not with kid. 

Springer, a doe soon to kid. 

Barren, infertile, incapable of reproduction. 

Sire, a male parent ; Grandsire, the grandfather. 

Dam, a female parent ; Granddam, the grandmother. 

Pure Bred, when both parents are registered or entitled to 
registry as pure bred. 

Grade, a goat with a pure bred parent. 

Cross-bred, having pure bred parents of two different breeds. 

In-bred, having parents that are related. 

Line-bred, the repeated use of sires from one family, to fix 
and preserve a family characteristic. 

Pedigree, the record of a goat's ancestors. 

Gestation period; the time between service of the buck and 
birth of the kid. 

Lactation period ; the time after birth of kid, during which 
the flow of milk is maintained. 



IX GOAT-KEEPING 43 

REGISTRY ASSOCIATION. 

The American Milch Goat Record Association was incorpor- 
ated in 1905 for the purpose of establishing and improving milch 
goats, and especially to provide for the registration of same. The 
present Secretary is Mr. J. C. Darst, Dayton, Ohio, to whom all 
communications should be addressed. The one association covers 
all breeds and up to August, 1914, when the first volume of the 
Record was published, they had recorded 900 goats. Prior to 
December 1st, 1914, when the rules were changed, they admitted 
to registry the offspring of any registered buck and doe, and as any 
doe giving two quarts or more per day could be registered, this 
resulted in the registry of a number of cross-breed and grade ani- 
mals, hence the mere fact that a goat is registered is not proof of 
its purity. The pedigree alone will determine that. 

Since December 1st, no buck has been or will be registered 
that is either cross-bred or grade, although does of any kind, 
giving two quarts or more per day, are eligible. Registry, to 
count, should be backed by pedigree and performance. Presum- 
ably there are some pure breeds that are not registered and it is 
certain that there are unregistered cross-breeds and grades that 
excel similar registered animals. 

GOAT PUBLICATIONS. 

The American Standard Milch Goat Keeper, published by 
Mr. Elmer F. Dwyer, at Lynn, Mass., is a bright and interesting 
little monthly, the only publication devoted exclusively to Goats. 
The price is fifty cents per annum. 

The Angora Journal, published in Portland, Oregon, is de- 
voted primarily to Angora Goats, but incorporated witli it is the 
Milch Goat Bulletin, which gives items of information regarding 
Milch Goats. Price $1.00 per annum. 

The American Sheep Breeder and Wool Grower, published 
in Chicago, also devotes space to both Angora and Milch Goats. 
Price $1.00 per annum. 



The author maintains a small herd to supply milk for him- 
self and family, also for purposes of experiment and observation, 
and occasionally has surplus stock for sale. 

In writing for information to the author, or others whose 
names are mentioned herein, please enclose postage stamp for re- 
ply- 



A COPY OF THIS BOOK WILL BE MAILED TO ANY ADDRESS 
BY THE AUTHOR UPON RECEIPT OF 35 CENTS. 



Lenox Mfg. Co., Printers, Plainfield. N. J. 



LIBRARY OF CONGRESS 

II II hi; 



002 847 624 3 



